Apricot & Chocolate Ring

A tasty bread in the shape of a ring. You could use sultanas instead of the apricots, if proffered.


75 g/2 ¾ oz 1/3 cup vegan butter, diced

450 g/1 lb/4 cups self-raising flour, gluten free (optional) sieved

50 g/1 ¾ 4 oz tbsp castor (superfine) sugar

2 vegan eggs

150 ml/1/4 pint 2/3 cup vegan milk


25 g/1 oz/2 tbsp vegan butter, melted

150 g/5 ½ oz ready-to-eat dried apricots, chopped

100 g/3 ½ oz dark chocolate chips

1-2 tbsp milk, to glaze

25 g/1 oz dark chocolate, melted

1.Grease a 25 cm/10 inch round cake tin (pan) and line the base with baking parchment.

2. Rub the butter into the flour until the mixture resemble fine breadcrumbs.stir in the castor (superfine) sugar, eggs and milk to form a soft dough.

3.Roll out the dough on a lightly floured surface to form a 35 cm/14 inch square.

4. Brush the melted butter over the surface of the dough. Mix together the apricots and chocolate chips and spread them over the dough to within 2.5 cm/1inch of the top and bottom.

5 Roll the dough tightly, like a Swiss roll, and cut into 2.5 cm/1 inch slices. Stand the slices in a ring around the edge of the prepared tin (pan) at a slight tilt. Brush with a little milk.

6.Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 30 minuets or until cooked and golden. Leave to cool in the tin (pan) for about 15 minutes, then transfer to a wire rack to cool.

7.Drizzle the method chocolate over the ring, to decorate.

Best served very fresh, ideally on the day it’s made. It’s fabulous served slightly warm.